Ingredients

• 1 yellow onion, diced
• 1 tablespoon pureed garlic
• 1 yellow peppers, diced
• 1/2 cup white wine
• 2 cups bechamel, recipe follows
• 1 cup cream
• 8 ounces brined smoked salmon
• 4 tablespoons capers, plus 2 tablespoons, fried for garnish
• Salt and pepper
• 1 1/2 limes, juiced
• 1 tablespoon fresh chopped dill
• Serving suggestions: over cooked pasta
• Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil.
• Season to taste.
• Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers.
• 3 tablespoons butter
• 3 tablespoons flour
• 1 quart half-and-half, at about 150 degrees F
• 1 onion whole, with a bay leaf attached with 2 cloves

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Instructions

1. Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
2. Strain before using.